Another simple, traditional recipe from childhood that has become the stuff of exquisite moments. The aroma of fresh fruit, so subtle and yet so intense, returns me to that bower where it seemed the strawberries would never end.
1⁄3 cup sugar
1⁄4 teaspoon cinnamon
1 tablespoon lemon juice
1 pound rhubarb, trimmed and cut into 1⁄2-inch pieces
1⁄2 cup strawberries, washed, drained, hulled, and sliced
Yield: 4 Servings
Combine the sugar and cinnamon. Put the lemon juice into a saucepan with 1⁄4 cup water and a third of the rhubarb, then sprinkle with the sugar-cinnamon mixture. Continue layering until all the rhubarb and sugar-cinnamon mixture is used up. Cover and cook gently over low heat until barely tender, 10 to 20 minutes. Add the strawberries, and cook a few more minutes. Refrigerate until serving. Note: The compote can also be eaten at room temperature and is a lovely accompaniment to yogurt (about 1 tablespoon per 1/2 cup yogurt)